Description
This pineapple tofu curry is loaded with flavor and utterly delicious. It has the perfect sweet and savory balance and tastes so much better than takeout!
Ingredients
- 12 oz (400 g) extra firm tofu, pressed for at least 30 minutes
- 1 tablespoon tamari sauce
- 1 teaspoon canola oil
- 2 tablespoons coconut oil
- 1 medium red bell pepper, sliced
- 3.5 oz (100 g) fine green beans, sliced
- 2 large garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 3 tablespoons Thai red paste
- 1 can (15 oz / 435 g) pineapple chunks in juice, drained
- 1 can (14 fl. oz / 400 ml) full-fat coconut milk
- Fresh cilantro (coriander), to garnish
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Cut the pressed tofu into 1-inch pieces and toss with the tamari sauce and canola oil. Arrange in a single layer on the baking tray and bake for 20 minutes until crispy, flipping halfway through.
- Meanwhile, heat the coconut oil in a large deep pan over medium heat. Add the sliced red bell pepper and green beans, then stir fry for 3-4 minutes.
- Add the chopped garlic and ginger and cook for 1 more minute.
- Stir in the Thai red paste and cook for another minute.
- Add the pineapple chunks and cook for 2-3 minutes until slightly caramelized.
- Pour in the coconut milk and bring to a boil. Lower the heat and simmer for 10 minutes, or until the sauce thickens to your liking.
- Add the cooked tofu to the pan and stir to combine.
- Garnish with fresh cilantro, season to taste, and serve over your favorite rice.
Notes
- You can air fry the tofu instead of baking if preferred.
- Adjust the amount of Thai red paste to make the curry milder or spicier.
- Serve with jasmine rice, basmati rice, or coconut rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai